1. Put the orange in a pan and cover with cold water. Bring to the boil. Cover
and simmer for 1 hour. Remove the orange and cool.

2. Preheat the oven to 180ºC/Gas 4/fan oven 160ºC. Butter and line the base of a
20cm/8in round, deep cake tin. Roughly chop the cooked orange, discarding the pips.
Whizz in a food processor until smooth. Whisk the sugar and eggs until light and
fluffy.

3. Sift the flour and ground almonds on to the egg mixture. Using a large metal
spoon, fold gently, then add the orange puree and melted butter. Fold gentlly until
just mixed. Pour the cake mixture into the prepared tin. Bake for 40-45 minutes
until the cake is brown and springs back when lightly pressed. Cool in the tin for
5 minutes. Mix the icing sugar and juice together, drizzle, and serve with crème
fraiche.